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Love the fresh ingredients but expecting more...
2016-09-16 13526 瀏覽
I've been thinking about visiting Chef Hideaki Sato (佐藤秀明)'s Ta Vie 旅 ever since it replaced Holytan Grill at the Pottinger last year. But a lot has happened over the past 12 months (moving house 3 times and oh, my little nugget was born early this year too.) and that plan unfortunately never did come to fruition.In the brink of an eye, Sato-san's fine-dining French restaurant has already opened for more than a year now, and with a Michelin star under its belt too. And I was reading about them s
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I've been thinking about visiting Chef Hideaki Sato (佐藤秀明)'s Ta Vie 旅 ever since it replaced Holytan Grill at the Pottinger last year. But a lot has happened over the past 12 months (moving house 3 times and oh, my little nugget was born early this year too.) and that plan unfortunately never did come to fruition.

In the brink of an eye, Sato-san's fine-dining French restaurant has already opened for more than a year now, and with a Michelin star under its belt too. And I was reading about them starting to serve lunch a couple of months ago (Well, it's about time!). It just couldn't come at a better time for me (as it's much easier to sneak out for lunch than dinner!).
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 During lunch, one can choose between their 3-course lunch set menu ($450) and a more comprehensive 5-course tasting menu ($780). Since I'm a bit cash strapped with the new baby and all, the shorter 3-course menu was the one I picked this afternoon.
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 There was no amuse bouche so we dived straight in with the salad portion of the meal, in which I picked the foie gras terrine with fresh Japanese figs, dragon fruit and a little green salad. The terrine was really smooth and flavorful but I thought better were the Japanese fruits, in particular the figs which were big and sweet. How come we never had local figs as big and sweet as these?

Anyways, a simple but nice start for me (Grade: 4/5).
Foie gras terrine with fresh Japanese figs, dragon fruit and salad
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 Next up was chilled sweet corn soup with shrimp consommé jelly and basil pesto. This was a big contrast in style comparing with the previous dish. 
Chilled sweet corn soup with shrimp consommé jelly and basil pesto
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 After Sato-san demonstrated his competency in handling a more traditional French dish in the form of a foie gras terrine earlier, he showed off his innovative side with this chilled corn soup. I like the soft custard-like texture of the shrimp consommé jelly (kind of like a marshmallow) working well with the sweetness of the corn soup. Pretty nice (Grade: 4/5).
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 I had a little too much beef cheek lately (including one from Rhoda two nights ago) so it will be pan seared Hokkaido scallops for me all the way here. The tasty scallops were served up nicely with tomato confit and green olive (Grade: 3/5).
Pan seared Hokkaido scallops
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 Unfortunately, I didn't get to see the innovative side of Sato-san from the three dishes I ordered. Well, at least not the same exemplary cooking and creative fare which have made Tenku RyuGin (天空龍吟) a 2-star restaurant during his tenure. Nevertheless, I was delighted to see some of the best ingredients Japan has to offer, including figs and Hokkaido scallops.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
  • 推介
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    張貼
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    用餐日期
    2016-09-09
    用餐途徑
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    $500 (午餐)
    推介美食
    Foie gras terrine with fresh Japanese figs, dragon fruit and salad
    Chilled sweet corn soup with shrimp consommé jelly and basil pesto
    • Foie gras terrine with fresh Japanese figs
    等級6
    1.2K
    125
    表弟壽辰帶來的日法味覺之旅
    2015-12-17 14896 瀏覽
    ABC表弟喺家中排行可能係最細，但品味卻可稱得上為全屋人貴中之冠 ！大家年紀大咗，近年生日都唔再送禮物，多數都會就咁食餐飯簡單慶祝，每次當然係由最潮同最嘴刁o既表弟話事去邊度啦，今年佢就揀咗間新開冇耐o既酒店西餐廳「Ta Vie」。位於中環石板街酒店內o既「Ta Vie」，法文o既店名中文可譯作為「你的人生」（your life），招牌印記原來係日語讀音為「Tabi」o既「旅」字，兩者剛好捕捉到日藉大廚烹調法國餐o既精髓 。踏入十二月，酒店四周已佈置滿聖誕燈飾。廚窗雪景內o既鹿仔栩栩如生，大堂o既聖誕樹同樹下o既禮物都好閃亮精緻 。上到二樓，步進餐店接待處，其天花上o既水晶吊燈以及牆上o既雲石門牌已自然地流露出一鼓高貴雅麗o既氣質。我地被安排入座凹咗入牆o既弧形情侶梳化位，兩個大男人坐真係有少少怪怪地 。不過由於當晚全店滿座，如果要調去圓形o既散座就要坐到去門口，大減私人空間，結果唯有維持原狀。電話訂座時，接線生已清楚講明餐店只提供廚師每日固定o既八道菜「Tasting Menu」，焦點在於「Simple, Pure, Seasonal」，亦即「簡單，純，季節性」，每位HK$
    更多
    ABC表弟喺家中排行可能係最細，但品味卻可稱得上為全屋人貴中之冠
    ！大家年紀大咗，近年生日都唔再送禮物，多數都會就咁食餐飯簡單慶祝，每次當然係由最潮同最嘴刁o既表弟話事去邊度啦，今年佢就揀咗間新開冇耐o既酒店西餐廳「Ta Vie」。
    2102 瀏覽
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     位於中環石板街酒店內o既「Ta Vie」，法文o既店名中文可譯作為「你的人生」（your life），招牌印記原來係日語讀音為「Tabi」o既「旅」字，兩者剛好捕捉到日藉大廚烹調法國餐o既精髓
    。
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     踏入十二月，酒店四周已佈置滿聖誕燈飾。廚窗雪景內o既鹿仔栩栩如生，大堂o既聖誕樹同樹下o既禮物都好閃亮精緻
    。
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    152 瀏覽
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    150 瀏覽
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     上到二樓，步進餐店接待處，其天花上o既水晶吊燈以及牆上o既雲石門牌已自然地流露出一鼓高貴雅麗o既氣質。
    435 瀏覽
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     我地被安排入座凹咗入牆o既弧形情侶梳化位，兩個大男人坐真係有少少怪怪地
    。
    566 瀏覽
    3 讚好
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     不過由於當晚全店滿座，如果要調去圓形o既散座就要坐到去門口，大減私人空間，結果唯有維持原狀。
    597 瀏覽
    2 讚好
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     電話訂座時，接線生已清楚講明餐店只提供廚師每日固定o既八道菜「Tasting Menu」，焦點在於「Simple, Pure, Seasonal」，亦即「簡單，純，季節性」，每位HK$ 1,880，另收加一服務費。
    2561 瀏覽
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     每日印製o既菜單好有藝術感地放喺餐桌上o既玻璃樽入面，上一位英語食評家形容得好貼切，感覺真係有啲似流落於荒島o既生環者擲向海嗰啲求救玻璃樽咁
    。
    2375 瀏覽
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     玻璃樽屬餐廳所擁有，一方傳來廚師作出o既一首詩，相信每位客人理解到o既訊息會有所不同。
    2410 瀏覽
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     如果食客有任何特別敏感或健康問題必需注意食材，大廚定會盡量配合，略作修改菜單。小肥唔可以食花生類食品，日藉服務生亦好細心地指出師傅因此喺其中一項甜品作出咗更改
    。
    3949 瀏覽
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     適逢松露季節，顧客可額外散叫兩款時令白松露菜式。
    3181 瀏覽
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    時令白松露
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     酒店只提供有汽或冇汽o既樽裝水，兩款同樣係$70一樽，價錢果真夠哂五星級。
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     有少少感冒o既表弟叫咗杯台灣高山茶飲。正當大家都以為$88一杯會係熱飲o既大杯時，靚女姐姐居然以肥酒杯呈上凍凍o既茶品
    ，相信旁觀者都會誤以為表弟喺度飲緊白酒。
    台灣高山茶
    $88
    148 瀏覽
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     XO仔就襯托返餐廳法日o既混合概念，叫咗杯特選梅酒飲，內含果蓉，清甜冰涼。
    4655 瀏覽
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    特選梅酒
    420 瀏覽
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     除咗餐巾同濕毛巾會預先派發之外，餐具同菜式一樣都係續道上，餐桌夠哂空間之餘，感覺亦好衛生。
    261 瀏覽
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     Turnip, Crab Meat & House Made Fresh Cheese Salad, Scent of Yuzu：晚餐慢慢由蟹肉頭盤食起，唔講真係食唔出薄薄o既蘿蔔片內藏o既沙律主材為自家製芝士，因菜式o既柚子味清幽芳香，蟹肉又夠濕潤清甜，完全食唔到濃烈o既芝士味。
    Turnip, Crab Meat & House Made Fresh Cheese Salad, Scent of Yuzu
    201 瀏覽
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     “Lung Guang” Chicken Consommé Flavored with “Gobou” Burdock with Chicken Wanton：喺高級西餐廳度飲雲吞清雞湯，就算用上名法國牌子Le Creuset 煲上枱，點講細佬都唔會覺得抵食囉
    ，因雲吞同餐店o既格調可以話係非常之唔夾呀！
    “Lung Guang” Chicken Consommé Flavored with “Gobou” Burdock with Chicken Wanton
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     龍岡雞湯係就係好清，但個人覺得都係要中式老火煲煮先能夠發揮出雞湯應有o既鮮甜味。
    “Lung Guang” Chicken Consommé Flavored with “Gobou” Burdock with Chicken Wanton
    132 瀏覽
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     雞肉雲吞同清湯一樣，雞味欠奉，幸好質感尚算軟滑，食落起碼唔會覺得難食。
    “Lung Guang” Chicken Consommé Flavored with “Gobou” Burdock with Chicken Wanton
    149 瀏覽
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     Lobster Poached in Bell Pepper Flavored Oil Served with Bell Pepper Aioli：半生熟o既龍蝦肉爽脆滑溜。
    Lobster Poached in Bell Pepper Flavored Oil Served with Bell Pepper Aioli
    120 瀏覽
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     應建議點上橙黃色o既燈籠椒蛋黃醬食，龍蝦原有o既鮮味就消失哂，醬汁個濃味搶得黎好有對抗性
    ，不甚討好。
    Lobster Poached in Bell Pepper Flavored Oil Served with Bell Pepper Aioli
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     另上o既一小杯龍蝦湯則醇美豐厚
    ，對比甚大。
    龍蝦湯
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     小肥同表弟都覺得菜式如果以龍蝦湯汁代替咗燈籠椒蛋黃醬o既角色，效果會唔同哂。
    Lobster Poached in Bell Pepper Flavored Oil Served with Bell Pepper Aioli
    83 瀏覽
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     Cod Milt “a la meuniere” with Crispy Wing：金黃色o既炸薯片香口脆薄，下面o既鱈魚白子軟滑味濃，不過一聽到係魚精真係未必人人敢食
    。
    Cod Milt “a la meuniere” with Crispy Wing
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    Cod Milt “a la meuniere” with Crispy Wing
    90 瀏覽
    2 讚好
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     Homemade Sourdough with Daily Homemade Butter：食物上咗一半，哥哥仔突然送上熱烘烘o既麵包，並介紹師傅每日都會焗製出不同款式o既包點，調出只可即日用o既牛油，包保新鮮。熱辣辣o既麵包皮脆心鬆軟，塗上香滑o既牛油，當真達到simple, pure, delicious
    ！
    Homemade Sourdough with Daily Homemade Butter
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    Daily Homemade Butter
    105 瀏覽
    3 讚好
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     Simmered Abalone with Vegetables Salad Tossed with Wakame Seaweed：清蒸鮑魚清香軟腍，墊底o既有機菜件都好爽脆鮮甜，不過就好似略欠特色
    。
    Simmered Abalone with Vegetables Salad Tossed with Wakame Seaweed
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     Wagyu “Minute” Steak with Burnt Onion & Onsen Egg, Japanese Whisky Sauce：餐牌上最後一款熱食為和牛，美味程度可以話係全晚之最
    ！
    Wagyu “Minute” Steak with Burnt Onion & Onsen Egg, Japanese Whisky Sauce
    111 瀏覽
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    Wagyu “Minute” Steak with Burnt Onion & Onsen Egg, Japanese Whisky Sauce
    126 瀏覽
    3 讚好
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     看似肥厚但其實薄薄o既和牛片下原來暗藏有一隻橙黃色o既溫泉蛋。
    Wagyu “Minute” Steak with Burnt Onion & Onsen Egg, Japanese Whisky Sauce
    132 瀏覽
    4 讚好
    1 留言
     當軟熟滑溜o既和牛片遇上流心o既日本溫泉蛋，口腔洋溢著香滑甜美，再加上伴碟o既燒洋蔥絲食又增添另一份爽甜，味蕾簡直好似放緊煙花咁精彩
    ！
    Wagyu “Minute” Steak with Burnt Onion & Onsen Egg, Japanese Whisky Sauce
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    2 讚好
    0 留言
    Wagyu “Minute” Steak with Burnt Onion & Onsen Egg, Japanese Whisky Sauce
    105 瀏覽
    3 讚好
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     Uni Homemade Pasta with Seaweed Sauce：和牛份量唔多，不過連蛋食真係會有少少溜，其實簡單加半碗飯已經可以中和返個膩滯感，師傅o既想法則以自家製o既意大利粉作單尾，明顯比較西化。意粉並未有列入餐牌上，哥哥仔呈上時亦道出此乃加送項目也，唔知係咪因為見到小肥兩老表每碟餸菜都清哂，驚我地唔夠飽呢
    ？！個人覺得意粉麵條有少少過熟，口感過於軟腍，拌上紫菜醬同海膽個組合好鮮濃。
    Uni Homemade Pasta with Seaweed Sauce
    175 瀏覽
    3 讚好
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     甜品出場前，日藉經理姐姐先送上兩小杯清香o既凍飲烏龍茶，好等我地淨化味蕾。
    凍飲烏龍茶
    96 瀏覽
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     Nashi Pear, “Shine” Muscat & Aloe, Calpis Soda Foam with Fragrance of Shiso Flowers：頭一味甜品以Calpis汽水作糖水底，係就係好清爽，當中o既提子同梨都好爽甜，但個人總係覺得創作唔夠爆！
    Nashi Pear, “Shine” Muscat & Aloe, Calpis Soda Foam with Fragrance of Shiso Flowers
    124 瀏覽
    2 讚好
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     Loquat Compote with Vanilla Ice Cream, Loquat Flavored Sabayon Sauce：為怕XO仔對栗子有敏感反應，師傅將細佬第二味甜品改成枇杷雪糕。碗中橙色o既枇杷清香軟脆，配上雲尼拿雪糕食效果微甜清新，食落腸胃極為舒適。
    Loquat Compote with Vanilla Ice Cream, Loquat Flavored Sabayon Sauce
    103 瀏覽
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     餐飲小肥要咗杯哥哥仔推介o既綠茶。綠茶呈粉綠色，因新鮮攪拌故茶面起泡，入口香濃醇厚
    ，無懈可擊。
    綠茶
    101 瀏覽
    2 讚好
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     配綠茶o既petit four為自家製o既樽裝朱古力慕絲，冰涼又香滑。晚餐由承載餐牌o既大樽作起點，再以承載甜品o既小瓶作終結，感覺圓得好有藝術性
    。
    自家製o既樽裝朱古力慕絲
    139 瀏覽
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     經潮人ABC表弟認識到酒店西餐廳「Ta Vie」，高雅衛生o既環境及貼身o既服務可真同屬五星級。八道法國菜味道雖佳，亦用上不少高質o既海鮮食材，奈何混入咗太多中日元素o既創作缺乏火花，其中一味仲要係雞肉雲吞
    ？！晚餐HK$1,880起，另收加一及酒水，每人平均冇二千都落唔到樓，個人覺得真係唔夠說服力囉！細佬如果要喺香港以此價食高級法國餐，絕對有更多更好o既選擇。
    417 瀏覽
    3 讚好
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    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
    • 推介
      已推介
    • 檢舉
    18 已推介
      張貼
      評分
      味道
      環境
      服務
      衛生
      抵食
      用餐日期
      2015-12-07
      用餐途徑
      堂食
      人均消費
      $2350 (晚餐)
      慶祝紀念
      生日
      推介美食
      特選梅酒
      Turnip, Crab Meat & House Made Fresh Cheese Salad, Scent of Yuzu
      Lobster Poached in Bell Pepper Flavored Oil Served with Bell Pepper Aioli
      龍蝦湯
      Cod Milt “a la meuniere” with Crispy Wing
      Cod Milt “a la meuniere” with Crispy Wing
      Homemade Sourdough with Daily Homemade Butter
      Daily Homemade Butter
      Wagyu “Minute” Steak with Burnt Onion & Onsen Egg, Japanese Whisky Sauce
      Wagyu “Minute” Steak with Burnt Onion & Onsen Egg, Japanese Whisky Sauce
      Wagyu “Minute” Steak with Burnt Onion & Onsen Egg, Japanese Whisky Sauce
      Wagyu “Minute” Steak with Burnt Onion & Onsen Egg, Japanese Whisky Sauce
      Wagyu “Minute” Steak with Burnt Onion & Onsen Egg, Japanese Whisky Sauce
      凍飲烏龍茶
      Loquat Compote with Vanilla Ice Cream, Loquat Flavored Sabayon Sauce
      綠茶
      自家製o既樽裝朱古力慕絲
      等級4
      180
      26
      Ta Vie - Japanese fusion with Chinese Influences
      2015-09-26 14156 瀏覽
      What would make a chef at the top of his game, a chef who is incredibly well regarded, make the decision to a leave a very successful two Michelin Star restaurant? Earlier this year, acclaimed chef Hideaki Sato moved on from one of Hong Kong's best Japanese restaurants, Tenku Ryugin to set up Ta Vie in the historic Pottinger Hotel. Bold move...The Pottinger Hotel is located in busy Central, but is like an oasis in a chaotic desert and stepping through the front doors of the hotel was like steppi
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       What would make a chef at the top of his game, a chef who is incredibly well regarded, make the decision to a leave a very successful two Michelin Star restaurant? Earlier this year, acclaimed chef Hideaki Sato moved on from one of Hong Kong's best Japanese restaurants, Tenku Ryugin to set up Ta Vie in the historic Pottinger Hotel. Bold move...

      The Pottinger Hotel is located in busy Central, but is like an oasis in a chaotic desert and stepping through the front doors of the hotel was like stepping into a bygone era. Classy and chic, it was a mix between colonial Britain and renaissance Paris. Helpful staff went the extra step of escorting us to the charming old lifts that took us to the second floor and entrance to Ta Vie. It was a stark contrast, while the lobby was light and airy, the restaurant was all greys and blacks, and while it retained a hint of the Parisian theme downstairs, it was much more attuned for romance (perfect for a date or special occasion).

      Like many special occasion restaurants, we were warmly greeted by an incredibly friendly maître d' and shown to our tables. With a warm glow from our special treatment, we quickly noticed a couple of glass bottles containing our menus for the evening, displayed just like I'd always imagined how a message in a bottle would appear walking down a beach. Instead of a message of help, we were presented with chef Sato's customary tasting menu. Sato is well known for degustation only menus, blending traditional Asian stylings with contemporary Japanese techniques.
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       The special treatment continued with what felt like a team of wait staff handing us refreshingly cold towels to freshen up and take our drink orders. With a wine list that largely comprised of Chinese wines, SC decided to take a risk with a Chinese Chardonnay, which was surprisingly crisp and light.

      Before we knew it, our meal commenced and what was a little surprising to me was the lack of amuse bouche, we were straight into the tasting menu! Starting with a rustic looking dish of baby cuttlefish with ratatouille and a potato and fennel cream, the most striking element of the dish was the beautiful plate it was presented on. I've never been a big ratatouille fan, but the flavours were not too strong, allowing the cuttlefish to be the predominant flavour. The tender cuttlefish was almost melt-in-your-mouth and was ably supported by the potato and fennel cream. It was nice, but lacked any contrasting textures and was a little squishy on my palate.
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       Our plates were whisked away shortly before the delivery of a 'flying saucer' appearing plate that contained a sweet corn puffed mouse with 'aburi' lightly torched lobster in a shrimp broth jelly. There was a wonderful depth of flavour in the combination of the sweet corn mousse and the shrimp broth jelly. Both sweet and sharp at the same time, the combination was delightful, adding to the dish was large chunks of expertly cooked and sweet lobster. While the lobster added some contrasting texture, I found it very similar to the earlier dish and a little too squishy for my tastes.
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       Next was a completely different style of dish, with a lovely bright cast iron pot placed in front of us containing a consommé of 'Lung Guang' chicken with grilled Matsutake mushroom and a chicken wanton. Incredibly powerful flavour from the consommé, which was perfectly clarified, danced on the palate and was a perfect example of rustic cooking with beautiful flavours. The chicken wanton was delicious but was made from light Italian style pastry, which gave it the texture and styling of a ravioli.
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       In a break from the noted menu, we received a little treat, which had the feel of a signature dish. A little enclosed bowl hid an interesting little dish of sweet corn puffed mousse and sea urchin with risoni alla carbonara. With instructions to mix the blend together before eating, it was a full flavoured dish but I found it overly salty, dominated by the sea urchin and as consequence a little out of balance. It was a return to the soft textures that had, to my mind, impacted my enjoyment of the first couple of dishes.
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       We were back on menu with the next dish of Wagyu 'minute' steak with burnt onion and onsen egg with peated sweet soy sauce. Aside from the beautiful plate, there wasn't much to look at, with an incredibly thin piece of Wagyu beef covering the egg and onion. But, once you peeled back the beef the magic appeared, with a round of burnt onion ring holding back a soft and creamy slow cooked egg. The dish was accompanied by a warm bread roll, which was used to dip into the egg yolk like a 'toasted-soldier'. The Wagyu was so tender it literally melted on the palate and overall it was an interesting take on beef and eggs. Pity about the original presentation, I'd have loved to have seen more colour and a presentation that matched the wonderful flavours.
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       It felt a little as if we were rushing through out meal, our very attentive staff were attuned to filling up our empty glasses and taking away our food as soon as it was finished. It was great, but I felt as if it was contributing to our rapid passage through our tasting menu.

      The next dish was very interesting, a huge poached oyster in a fresh green juice gel of 'wasabi, sedate, green mango, shiso and green apple', presented on a huge green leaf. I loved the combo of flavours that were matched with the creamy oyster, which had been lightly poached. I normally don't like cooked oysters, but Chef Sato had done such a masterful job with the poaching that it really enhanced the flavour and texture. It was possibly my favourite dish!
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       The next course proved that using luxurious ingredients doesn't always translate to a winning dish. There was a promising start, with a beautiful and complex bowl holding a 'civet' of braised abalone with chestnuts and house made spaetzle (pasta). Abalone is an interesting ingredient, expensive to the max, but risky. If over cooked or not paired right, it can be a disaster. I found the Ta Vie version to be a little too rubbery and I didn't particularly like the accompanying sauce, and I really didn't like the chestnuts. I'd have to say, I was not too impressed with the flavour combination or textures, they just didn't sit well on my palate.
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       Moving on to the desserts saw more of the same, and by that, I mean soft textures. We started off with a 'crown' melon soup and Jasmine flower blanc-manger, a delightful and fresh soup of melon and a dollop of a creamy substance which seemed like a sweetened bean curd. Looking like a reverse fried egg on the plate, it was a very simple dish which mostly served as a palate cleanser.
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       I'd been anticipating the last dessert, ever since I read that there would be a sabayon sauce included, a process that had been in the best dessert I've almost had (see post here). Presented in a stunning looking bowl that captured and reflected the light beautifully, we had the Japanese golden peach with Osmanthus flower sabayon sauce and a creamy sorbet, which was seriously delicious. Golden peaches are the king of fruit and I'd not had any since arriving in Hong Kong, so I was always going to love it. My only issue was again with the texture, which was totally soupy and not like the sabayon I'd remembered.
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       Our meal had finished fairly quickly for a tasting menu, in about ninety minutes, mainly on the back of super efficient and friendly staff whisking away our dishes as soon as they'd finished. Reflecting back, it felt a little too rushed and I'd have appreciated another hour to soak up the atmosphere and enjoy dinner in a more leisurely pace. We were impressed to see Chef Sato out of the kitchen to thank us for coming and shake our hands on the way out, a great little touch.

      Only time will tell if Ta Vie will reach the heights of Tenku Ryugin, so it's a big risk for Sato. My overall impression of the food was that it was slanted more towards Eastern palates and a little off-putting to my Western palate, especially the textures. I also found the meal to be ridiculously expensive at around $1900 HKD, nearly twice the price of a good two Michelin Starred restaurant in the UK. Contributing to the feeling of excessive price was the time spent in the restaurant, you really want a much more expansive experience for the price.

      As I said at the beginning, bold move...

      @FoodMeUpScotty
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       Most of the tables were set up for two - so romantic
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       Old style charm of the Pottinger Hotel

      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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        張貼
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        環境..食物..服務..絕對物有所值
        2015-08-18 6460 瀏覽
        蘭桂芳也算是經常會經過的地方然而這石板酒店...就算經過也不會為意這裡有法國菜之前因為朋友的關係..所以我才知道有這餐廳所在今晚終於一試先是裝修..我也真是喜歡然後就是食物跟服務...我也滿意這裡只有Set Menu所以電話預約時服務員都先會問有沒有食物敏感好感廚師們好好是先準備一下先是頭一道菜我也真是超級滿意甜甜日本粟米配上海膽..啫喱和蛋口感軟滑而帶點甜教我如何不愛帶子新鮮配上廚師自家製醬Yummy這是廚師送的鮑魚...配翠玉瓜很好這個湯似的更是不得了又是一個廚師自家製的芝士在類似雲吞內真是超級美味我也是很久...很久...都沒這樣的驚喜其實我個人感覺這餐廳每隔一個菜就會有一道酸甜開胃的菜色這個亦不例外這生蠔配上一點點酸甜Green Juice Gel...Green Mango的味道也真是開胃令我可更有食慾來吃之後的東西這牛肉也是醉了這醉了並不是酒醉而是這食物令我更是滿足牛再配上半生蛋絕配海膽飯相比之前的食物帶一點點失色可能之前太有驚喜了吧但這也並不算差整體我十分滿意食物..環境..服務我都可給滿分在香港先是Amber是我最愛法國菜餐廳然而過了今晚這裡可算是第二原因...就是菜色
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        蘭桂芳也算是經常會經過的地方
        然而這石板酒店...就算經過也不會為意這裡有法國菜

        之前因為朋友的關係..所以我才知道有這餐廳所在

        今晚終於一試

        先是裝修..我也真是喜歡
        然後就是食物跟服務...我也滿意

        這裡只有Set Menu
        所以電話預約時
        服務員都先會問有沒有食物敏感
        好感廚師們好好是先準備一下

        先是頭一道菜
        我也真是超級滿意
        甜甜日本粟米
        配上海膽..啫喱和蛋
        口感軟滑而帶點甜
        教我如何不愛
        sweet corn puffed mousse with sea urchin in consommé jelly
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         帶子新鮮配上廚師自家製醬
        Yummy
        stone beer battered Taiwanese bambou and dragon grilled scallop,shitake mushroom paste
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         這是廚師送的
        鮑魚...配翠玉瓜
        很好
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         這個湯似的更是不得了
        又是一個廚師自家製的芝士在類似雲吞內
        真是超級美味

        我也是很久...很久...
        都沒這樣的驚喜
        Flower crab bisque flavoured with aged shaoxing wine,ravioli stuffed with crab fresh house made chee
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         其實我個人感覺這餐廳每隔一個菜就會有一道酸甜開胃的菜色
        這個亦不例外
        這生蠔配上一點點酸甜Green Juice Gel...Green Mango的味道
        也真是開胃
        令我可更有食慾來吃之後的東西
        Poached oyster in fresh green juice gel ''wasabi,sudachi,green mango,shiso,green apple'
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         這牛肉也是醉了
        這醉了並不是酒醉
        而是這食物令我更是滿足
        牛再配上半生蛋
        絕配
        Wagyu ''minte' steak with burnt onion and onset egg peaked sweet soy sauce
        350 瀏覽
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         海膽飯
        相比之前的食物帶一點點失色
        可能之前太有驚喜了吧
        但這也並不算差
        Fresh uni and risoni ''alla carbonara' with cauliflower
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         整體我十分滿意
        食物..環境..服務我都可給滿分
        在香港先是Amber是我最愛法國菜餐廳
        然而過了今晚
        這裡可算是第二
        原因...就是菜色有驚喜
        以今晚這價錢也真是超值
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        (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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        4 已推介
          張貼
          評分
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          用餐日期
          2015-08-17
          用餐途徑
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          人均消費
          $3755 (晚餐)
          推介美食
          sweet corn puffed mousse with sea urchin in consommé jelly
          stone beer battered Taiwanese bambou and dragon grilled scallop,shitake mushroom paste
          Flower crab bisque flavoured with aged shaoxing wine,ravioli stuffed with crab fresh house made chee
          Poached oyster in fresh green juice gel ''wasabi,sudachi,green mango,shiso,green apple'
          Wagyu ''minte' steak with burnt onion and onset egg peaked sweet soy sauce
          Fresh uni and risoni ''alla carbonara' with cauliflower